Crispy Sichuan Eggplant

55 mins
Serves 6
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Directions

  1. 1Cut the eggplant into thick round slices, then quarter each slice.
  2. 2Place the cut eggplant in a colander, toss with 1 Tbsp of salt and leave for 30 minutes.
  3. 3To make the sweet and spicy sauce, combine dried chillis, birds eye chillis, minced garlic, minced ginger, Sichuan peppercorn powder, rice vinegar, soy sauce, sugar, and water in a saucepan.
  4. 4Gently simmer the sauce for 20-30 minutes or until a thick sauce forms, then set aside.
  5. 5Heat oil in a wok until it reaches 200°C (400°F).
  6. 6To make the batter, whisk together flour, tapioca flour, salt, and soda water.
  7. 7Pat the eggplant slices slightly dry, then dip them into the batter.
  8. 8Add the battered eggplant to the hot oil and fry for about 5 minutes or until golden brown.
  9. 9Remove the fried eggplant from the oil and place on paper towels to drain excess oil.
  10. 10Add the fried eggplant to a large mixing bowl, pour over the sauce, and toss to coat.
  11. 11Transfer the coated eggplant to a serving plate and garnish with sliced red chilli, sliced spring onions, coriander leaves, and crushed peanuts.

Ingredients

  • 2 eggplants
  • 1 Tbsp salt
  • 0.5 cup flour
  • 0.5 cup tapioca flour
  • 1 tsp salt
  • 0.75 cup soda water
  • 8 dried chillis
  • 1 -2 birds eye chillis
  • 1 Tbsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp Sichuan peppercorn powder
  • 3 Tbsp rice vinegar
  • 2 Tbsp soy sauce
  • 0.5 cup sugar
  • 0.5 cup water
  • red chilli
  • spring onions (greens)
  • coriander leaves
  • crushed peanuts

Equipment

colandersaucepanwoklarge mixing bowlserving platechopsticks

Tips

  • Adjust soda water to achieve a runny but thick batter.
  • Devour while crispy and hot!